"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Summer Corn, Avocado, and Black Bean Salad Recipe

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This recipe for Summer Corn, Avocado, and Black Bean Salad, by , is from The Wilkins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kay Ellen Wilkins - wife of Cliff Wilkins, son of Bob & Ginny Wilkins

Category:
Category:

Ingredients:  
Ingredients:  
Veggies:
1 3/4 c. thawed frozen or fresh sweet corn
40 cherry tomatoes, halved
1 15-oz. can of black beans, rinsed and drained
2 avocados, diced
1 red onion, finely diced
1/4 c. cilantro, chopped

Dressing:
2 tbsp. olive oil
1 lemon, juiced (or 2 limes)
1-2 tsp. cumin
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Directions:
Directions:
1. Prep all veggie ingredients and add them to a large serving bowl. Toss well to combine.
2. In a small bowl, whisk together the dressing ingredients and pour over the veggies. Toss gently to coat evenly and let rest about 10 minutes.
3. Store in fridge and serve alone, with chips, or in a pita!

 

 

 

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